We’re excited to announce the latest addition to our premium ingredients catalogue, the TPT for Macaron. But before we dive into the details of this new reference, let’s take a brief look at what TPT is and why it is such a crucial element in the world of pastry.
What is TPT?
TPT, or “Tant pour Tant”, is a French expression that literally translates as “so much for so much” and refers to a mixture of equal parts ground almonds and icing sugar. This mixture is a fundamental ingredient in French patisserie and its use is especially prominent in the production of macarons, which are small round sweets that are crunchy on the outside, but soft and chewy on the inside.
The history of the TPT is linked to the evolution of European pastry-making, especially since the Middle Ages, when almonds began to be used in the production of sweets and cakes. Almonds, which were and still are a luxury ingredient, were ground and mixed with sugar to create a paste that served as a base for numerous preparations. Over time, this mixture was standardised in the proportion of 50% almond flour + 50% icing sugar, giving rise to TPT.
Sosa TPT Macaron
Now, let’s talk about our TPT for macarons. This product is not just a mixture of ingredients; it is the result of a meticulous development process where we have managed to achieve the highest quality standards. We are proud to offer a product that meets the needs of both semi-industrial and artisanal productions.
Our TPT MACARON stands out for being a mixture that provides an optimal texture for macarons thanks to the exhaustive control of the granulometry, with 80%-100% of the flour refined to less than 1mm. In addition to the moisture control of both the almond and the flour, which eliminates the need to sieve or use a food processor, saving valuable time in the kitchen.
The recipe for our TPT MACARON includes almond flour of Spanish origin, specifically the Valencia variety, one of the most appreciated worldwide for its intense flavour and healthy fat content.
It also contains 48.5% icing sugar and 1.5% potato starch, which contributes to the unique texture of the macarons: with a super uniform, thin and lump-free crust, with a beige/crude colour that is highly appreciated by experts.
Our product comes in a 10 kg plastic bag format in a cardboard box, which makes it easy to store; unlike other formats that can be packed in plastic bags only and cause loss of oils in the flour.
Uses of TPT
TPT is widely used in patisserie, e.g., in preparations such as frangipane, marzipan, dacquoise, financier, as well as fillings for chocolates or nougat.
However, it is particularly crucial in the making of macarons, whose popularity soared in France thanks to the royal court patisserie and then in the patisseries of Paris, which are known for their delicate texture and taste. The TPT mixture is combined with egg whipped meringue and often with additional colourings and flavourings to create the macaron dough.
This dough is placed in small portions on a baking tray, forming the characteristic discs which, once baked, are filled with ganache, jam or buttercream to form the complete macaron.
The TPT is essential to achieve the right texture of the macarons, as the fineness of the icing sugar and ground almonds allows the dough to flow smoothly and form a smooth, shiny surface, while the balanced ratio ensures that the macarons have the right consistency. In addition, the TPT contributes to the delicate taste and chewiness you expect from a perfect macaron.
Below, we offer you two Macaron recipes: the first using the historically used ingredients and the second a plant-based alternative.